You might regard Nutella as a spread enjoyed only by children, but renowned chefs such as Pierre Herme (in Paris) and Philippe Conticini (in New York) incorporate it into some of their desserts.
What is it? A smooth, creamy chocolate and hazelnut spread.
Where does it come from? It originated in Italy but it's now made in other countries, including the United States and Australia.
What else? Although it looks intensely chocolatey, it doesn't contain chocolate; its shiny, brown appearance comes from cocoa powder, skimmed milk powder and oil.
Pietro Ferrero, the man who created Nutella, is also the man behind Ferrero Rocher, which uses Nutella (and whole hazelnuts) as a filling for the gold foil-wrapped chocolates.
A more sophisticated version of Nutella, called gianduja, is used in fine chocolates and confectionery. It's made from a mixture of praline (caramelised nut paste) and chocolate.